Ratatouille Strata With Lamb And Olives

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Ingredients

One 16-ounce loaf olive bread or sourdough bread, ends removed, bread cut into 1-inch cubes (about 9 cups)

1 1/2 cups milk

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 onions, halved lengthwise and thinly sliced crosswise

4 large garlic cloves, minced

6 large plum tomatoes—peeled, seeded and coarsely chopped

1 cup Nyons or Calamata olives (1/2 pound), pitted and coarsely chopped

1/4 cup finely chopped fresh basil

Salt and freshly ground pepper

1 pound ground lamb

2 small zucchini (1 pound), cut into 2-by-1/4-inch strips

1 red bell pepper, cut into 2-by-1/4-inch strips

1 yellow bell pepper, cut into 2-by-1/4-inch strips

1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice

6 large eggs, lightly beaten

2 cups heavy cream

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